VITICULTURE&WINEMAKING

CREATING TRADITION

WhenVallegarcíaFounderAlfonsoCortinacametotheregion,therewasnowinemakingtraditiontospeakof,sohemade hisown.“IchoseFrenchgrapesbecausetheyaretheonesthattuneinbestwithmyowntaste,trainedintheconsumption and enjoyment of great Bordeaux,” says Cortina. These varieties thrive in the Montes de Toledo, producing complex and elegant wines that faithfully express the terroir. Vallegarcía now looks towards the southern Rhône for inspiration for their newparcelsofMonastrell,GarnachaandCariñenaplantedin2016-2017.

VINIFICATION AND BLENDING

Winemaking at Vallegarcía also follows the Bordeaux model, intervening in the process only to influence tannic structure. Blending is the one of the most important decisions made in the winery. In addition to the free-run wines, the press wines can be used to finesse the profile of the wine. French oak is used to further round out the final blend. Elegance, expression ofthevarietalandterroirarealwaysthemarkofsuccessforVallegarcíawines.

Howistheterroirreflectedinthe winesofPagodeVallegarcía?

The limestone-free quartzite soils produce a minerality that glides along the palate, unlike when limestone is present.Thesoilsarealsoquiteacidic,whichexpresses themselves in the wine two different ways. The first is thebrightcolorsthatcanbemaintainedwithaminimal doseofsulfur.Thesecondisabitternessthatlengthens the wine on the palate. Lastly, because of the high clay content,retainedwaterisdifficultforthevinetoaccess. The hydric stress can be mitigated by techniques that prevent the grapes from being diluted. Summer and the harvest season are usually dry, so grape skins overflow with their most precious compounds. The reflection in the wines is the respect for the varietal typicity.

SingularitiesoftheWinery

Pago de Vallegarcía’s unique terroir starts with their location on the raña, and the unique geological and chemical composition of their soils. Their proximity to the Montes de Toledo and Cabañeros Natural Park puts them at the heart of one of the most biodiverse areasinSpain.

WhyisPagodeVallegarcíaaGrandes PagosdeEspañawinery?

In 1999, Pago de Vallegarcía joined four other wineries to create Grandes Pagos de España in the spirit of defending and promoting quality single-estate vineyards. Since then, Vallegarcía has consolidated its

PAGODEVALLEGARCÍA PORTFOLIO:

Vallegarcía Viognier, Vallegarcía

Syrah, Vallegarcía Garnacha

Cariñena,Petit Hipperia, Hipperia

VallegarcíaViognier

DOP Vallegarcía

Varieties

100% Viognier

Vinification

80% fermentation in stainless steel, 20% fermentation; 6 months aging in barrels

GoodtoKnow

New French oak is used

VallegarcíaGarnacha Cariñena

DOP Vallegarcía

Varieties

Syrah, Garnacha, Monastrell, Cariñena

Vinification

For 21 days with frequent aerated pump-overs; 12 months in French oak barrels

GoodtoKnow

8 month of cellar bottle aging before release

PAGODEVALLEGARCÍA

Finca Vallegarcía s/n

13194 Retuerta del Bullaque

Ciudad Real

VALLEGARCÍA.COM

@PAGOVALLEGARCIA

Contact:AdolfoHornos adolfohornos@vallegarcia.com

The core mission of Valenciso is simple: to make exceptional, elegant Rioja. Valenciso was founded in Rioja Alta and dedicated to making Tempranillo by winemakers Luis Valentín and Carmen Enciso. After years of cellar and vineyard work in both France and Spain, they left their former jobs to lend their considerable experience and vision to Valenciso.

KEYFACTS

CLIMATE: Atlanticclimate;average temperature52°F(12°C)

ELEVATION:1,476-2,001feet(450-610 meters)

SOILS: Calcareous-clay

CLASS: DOCaRioja

History

VINE: 72acres(30ha)dividedin23plots

KEYVARIETALS:Tempranillo, Graciano,Viura,GarnachaBlanca

ECO: Practicingorganicwithsome biodynamicmethods

INNOVATE: Maximumexpression throughvinificationandaginginconcrete andFrench oak

Between both Luis Valentín and Carmen Enciso, they had worked with three of the biggest names in winemaking: Jean Gervais, Michel Rolland and Denis Dubourdieu. In 1998, after 15 years in senior management of a prestigious winery in Rioja Alavesa, they wanted to return to Rioja Alta where they were born. They chose this very boutique, personal project after working for large operations. Valentín jokesthat after 38 years working together, “Most people think Carmen and I are married...but we are just business partners.”

(integrated) viticulture. In 2017, they switchedtofullorganiccultivation.